The Bringoli al sugo finto (also called pici in other parts of the region) are the typical dish of the village of Anghiari, in Tuscany, consisting of an handmade type of pasta, similar to thick spaghetti but bigger and more rustic

 
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Recipe: Anghiari's Bringoli al Sugo finto

Recipe: Anghiari's Bringoli al Sugo finto

ALSO FOR VEGANS

The Bringoli al sugo finto (also called pici in other parts of the region) are the typical dish of the village of Anghiari, in Tuscany, consisting of an handmade type of pasta, similar to thick spaghetti but bigger and more rustic, to be served with the classic meat or mushrooms sauce. Anghiari celebrates the Bringoli every year during the San Martino Festival, benefiting from the autumn period when the weather usually tends to be mild. This is a dish of farming tradition made with simple and easy to find ingredients, indeed they contain only water and flour. This type of artisanal pasta is often made with eggs to thicken the dough but the original recipe of this type of pasta typical of the Tuscan Valtiberina says that it is to be made only with flour, salt and not too hot water. This version of the dish is characterised by the sugo finto or “fake sauce” made only with vegetables because the method is exactly the same of the meat sauce one but there is no meat at all; it is called fake sauce precisely because it was the only way to simulate a great meat sauce but using instead the few ingredients that people had in the past.

Ingredients for 4 persons

For the pasta

  • Flour 350 gr
  • Water
  • Salt to taste

For the sauce

  • Fresh tomatoes or peeled 500 gr
  • Onion 170 gr
  • Carrot 130 gr
  • Celery 130 gr
  • Extra virgin olive oil 5 tbsp.
  • A glass of red wine
  • Salt
  • Pepper

Method

Let’s start by making the pasta.
Mix the water, the flour and the salt until you will have the most homogeneous dough so you will be able to roll it out easily; then cut the dough in little pieces and roll them out by hand on the pastry board until you will have some very thick spaghetti. Once you’ve done rolling the pasta, the bringoli have to dry on a tray covered with flour and you will have to wait until they are “rested” or completely dry. At this point the bringoli will cook like any other type of pasta in water and salt.

Now let’s prepare the sauce.
With a chopping knife make a carrot, onion and celery mince. Let it brown in extra virgin olive oil and when the onion starts to sweat add the red wine; when it will evaporate, you should add the tomatoes cut in pieces. Add salt and pepper to taste and let it cook for about 30/35 minutes. Boil the bringoli, dress them with the sugo finto and the dish is ready to be served.
Photo by Emiko Davies 

...buon appetito!

By Redazione

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